Lasagna Primavera
Lasagna Primavera is an moderately easy dinner. Made with 1 lb. lasagna noodles, boiled 9 minutes, 3 lb. ricotta, 1/2 c. parmesan cheese, 1 box chopped spinach, thawed and squeezed dry and 3 eggs, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Drain and set aside noodles.
Mix Ricotta with Parmesan, spinach and eggs.
Spread a thin layer of spaghetti sauce in bottom of large 10 x 15-inch lasagna pan.
Top with a layer of cooked noodles, then a thin layer of Ricotta mixture and layer of peas. Scatter sliced Mozzarella over vegetables and spread a layer of sauce.
Repeat layers lasagna, Ricotta, another vegetable, Mozzarella and sauce.
Finish with noodle layer.
Spread sauce over top and sprinkle extra Parmesan cheese.
Bake 30 minutes, covered, then 30 minutes uncovered at 350Β°.
Let sit for 10 to 15 minutes before cutting.
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